50+ Delicious Sunday Dairy-Free Entree Recipes for a Perfect Meal

Sundays are often reserved for family gatherings, cozy meals, and indulging in hearty, comforting food.

If you’re following a dairy-free lifestyle, finding satisfying and flavorful entrées for your Sunday meals can sometimes feel challenging.

But fear not! We’ve rounded up 50+ delicious dairy-free entrée recipes that will take your Sunday feasts to the next level.

From savory stews and vibrant salads to satisfying pastas and roasted vegetables, these recipes are packed with wholesome ingredients and bold flavors—perfect for a dairy-free Sunday dinner.

Whether you’re cooking for yourself or entertaining family and friends, these recipes will ensure that everyone has a satisfying and memorable meal.

50+ Delicious Sunday Dairy-Free Entree Recipes for a Perfect Meal

With these 50+ Sunday dairy-free entrée recipes, you’ll never have to compromise on taste or satisfaction.

These meals are diverse, easy to make, and full of flavor, ensuring that your Sunday dining experience is both enjoyable and nourishing.

Whether you crave comfort food like a creamy risotto or something light and fresh like a vegetable stir-fry, there’s something here for every palate.

So, gather your ingredients and get ready to enjoy a delicious, dairy-free feast that will leave you and your loved ones feeling satisfied, without the dairy.

Baked Lemon Herb Salmon with Roasted Vegetables

This baked lemon herb salmon is a show-stopping dairy-free entrée that brings together the freshness of herbs, the tang of lemon, and the natural richness of salmon. Served with a side of roasted seasonal vegetables, it’s a simple yet elegant dish perfect for a relaxing Sunday dinner. Packed with omega-3 fatty acids and nutrients, this dish caters to health-conscious diners while offering plenty of flavors.

Ingredients

For the Salmon:

• 4 salmon fillets
• 3 tbsp olive oil
• 2 lemons (1 sliced, 1 juiced)
• 4 garlic cloves, minced
• 1 tsp dried dill or 1 tbsp fresh dill
• 1 tsp smoked paprika
• Salt and black pepper to taste

For the Roasted Vegetables:

• 2 cups baby potatoes, halved
• 1 cup carrots, sliced
• 1 cup zucchini, sliced
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Prepare the Vegetables:
   Preheat the oven to 400°F (200°C). Toss baby potatoes, carrots, and zucchini with olive oil, thyme, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper.
2. Season the Salmon:
   In a small bowl, mix olive oil, lemon juice, minced garlic, dill, smoked paprika, salt, and pepper. Rub this mixture evenly over the salmon fillets.
3. Assemble:
   Place the salmon fillets on another parchment-lined baking sheet. Layer lemon slices on top of each fillet.
4. Bake:
   Place both the vegetables and salmon in the oven. Bake the salmon for 12–15 minutes until flaky and the vegetables for 20–25 minutes, tossing halfway through.
5. Serve:
   Plate the salmon with a generous serving of roasted vegetables and garnish with additional fresh dill if desired.

This baked lemon herb salmon is a light yet fulfilling meal that strikes the perfect balance between health and taste. The bright citrusy notes combined with tender salmon and hearty roasted veggies make this dish a guaranteed crowd-pleaser for your dairy-free Sunday dinner.

Vegan Chickpea and Spinach Curry

A warming bowl of chickpea and spinach curry is perfect for a cozy Sunday evening. This dairy-free, plant-based entrée is bursting with spices and enriched with creamy coconut milk, making it a flavorful and nutritious meal. Paired with fluffy basmati rice or flatbread, this curry is a hearty dish that everyone will love.

Ingredients

• 2 tbsp coconut oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1-inch ginger, grated
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 1 tsp paprika
• 1 tsp garam masala
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 3 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Sauté the Aromatics:
   Heat coconut oil in a large pan over medium heat. Add cumin seeds and toast until aromatic. Stir in onion, garlic, and ginger, cooking until softened.
2. Add Spices:
   Mix in turmeric, paprika, and garam masala, allowing the spices to bloom for 1–2 minutes.
3. Simmer the Curry:
   Add chickpeas, diced tomatoes, and coconut milk. Stir well and bring to a gentle simmer. Cook for 15 minutes, stirring occasionally.
4. Incorporate Spinach:
   Add spinach to the curry and cook for another 3–5 minutes until wilted. Season with salt and pepper.
5. Serve:
   Garnish with fresh cilantro and serve hot with basmati rice or dairy-free naan bread.

This chickpea and spinach curry is a wholesome, satisfying, and dairy-free meal that’s perfect for Sundays. It’s rich in protein, fiber, and flavor, making it an excellent choice for those seeking comfort food without compromising on health or dietary needs.

Dairy-Free Creamy Tuscan Chicken

This creamy Tuscan chicken is a decadent dairy-free entrée featuring tender chicken breasts simmered in a luscious coconut milk sauce with sun-dried tomatoes, garlic, and spinach. The vibrant flavors and creamy texture make it a standout dish for any Sunday dinner. Serve it with pasta, rice, or crusty bread for a complete meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and black pepper to taste
• 4 garlic cloves, minced
• 1 cup coconut milk
• 1/2 cup chicken stock
• 1/3 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach
• 1 tsp Italian seasoning
• Fresh basil for garnish

Instructions

1. Prepare the Chicken:
   Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 4–5 minutes per side until golden. Remove and set aside.
2. Sauté the Garlic:
   In the same skillet, reduce the heat to medium and sauté the minced garlic until fragrant.
3. Create the Sauce:
   Stir in coconut milk, chicken stock, and Italian seasoning. Bring to a simmer, then add sun-dried tomatoes.
4. Combine and Simmer:
   Return the chicken breasts to the skillet and simmer for 10 minutes, spooning the sauce over the chicken. Add spinach during the last 2 minutes of cooking.
5. Serve:
   Garnish with fresh basil and serve warm with your choice of sides.

This creamy Tuscan chicken proves that dairy-free doesn’t mean flavor-free. The rich, savory sauce and tender chicken combine to create a luxurious meal perfect for special occasions or a comforting Sunday dinner.

Vegan Stuffed Bell Peppers with Quinoa and Black Beans

These vegan stuffed bell peppers are a colorful, healthy, and filling dish. Packed with quinoa, black beans, tomatoes, and spices, they offer a delightful balance of textures and flavors. This dairy-free entrée is a perfect choice for a Sunday dinner, offering plenty of plant-based protein and fiber. Top them off with avocado or salsa for an added burst of freshness!

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 can (14.5 oz) diced tomatoes
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped
• 1 tbsp olive oil
• Optional toppings: avocado, salsa, or dairy-free cheese

Instructions

1. Preheat the Oven:
   Preheat the oven to 375°F (190°C).
2. Prepare the Filling:
   In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes (with juice), cumin, chili powder, paprika, salt, and pepper. Stir until well mixed.
3. Stuff the Peppers:
   Drizzle a baking dish with olive oil and arrange the bell peppers upright in the dish. Spoon the quinoa mixture into each pepper, pressing it down lightly to fit.
4. Bake:
   Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
5. Serve:
   Garnish the stuffed peppers with fresh cilantro, and top with avocado, salsa, or dairy-free cheese if desired.

These vegan stuffed bell peppers make a hearty and satisfying Sunday dinner. The combination of quinoa, beans, and vegetables is both nutritious and delicious, making this dish a wonderful option for anyone following a dairy-free or plant-based diet. The customizable toppings also allow you to add your personal twist!

Dairy-Free Eggplant Parmesan

Dairy-free eggplant parmesan is a classic comfort food reimagined to be free of dairy while retaining all the flavors and textures of the original. Layers of crispy eggplant, marinara sauce, and dairy-free mozzarella create a mouthwatering dish that’s perfect for Sunday dinner. Pair it with a simple salad or pasta for a complete meal.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup dairy-free breadcrumbs
• 1/2 cup almond meal or gluten-free breadcrumbs
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup marinara sauce
• 1 1/2 cups dairy-free mozzarella cheese, shredded
• 2 tbsp olive oil for drizzling

Instructions

1. Prepare the Eggplant:
   Preheat the oven to 400°F (200°C). Place the eggplant slices on a paper towel and sprinkle with salt to remove excess moisture. Let them sit for 10 minutes, then pat dry.
2. Coat the Eggplant:
   In a shallow bowl, combine breadcrumbs, almond meal, garlic powder, oregano, salt, and pepper. Coat each eggplant slice in the breadcrumb mixture.
3. Bake the Eggplant:
   Arrange the coated eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and bake for 25–30 minutes, flipping halfway, until golden and crispy.
4. Assemble the Dish:
   In a baking dish, spread a thin layer of marinara sauce. Place a layer of baked eggplant slices over the sauce. Top with more marinara sauce and a sprinkle of dairy-free mozzarella. Repeat the layers until all ingredients are used.
5. Bake and Serve:
   Bake the layered eggplant parmesan for 15–20 minutes until the cheese is melted. Serve hot with a side of pasta or a simple green salad.

This dairy-free eggplant parmesan is a fantastic way to enjoy a classic Italian comfort food without dairy. The crispy eggplant, rich marinara sauce, and melty dairy-free cheese create a dish that’s both satisfying and heartwarming, making it an excellent choice for a Sunday gathering with family and friends.

Lentil and Vegetable Shepherd’s Pie

Lentil and vegetable shepherd’s pie is a hearty and nutritious dairy-free dish that’s perfect for a Sunday meal. This plant-based twist on the classic shepherd’s pie is filled with a savory lentil and vegetable mixture, topped with a creamy mashed potato topping. It’s a great comfort food option that will leave everyone feeling full and satisfied without any dairy.

Ingredients

• 2 cups cooked green or brown lentils
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup peas (fresh or frozen)
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 1/2 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 4 medium potatoes, peeled and cubed
• 2 tbsp olive oil
• 1/4 cup unsweetened almond milk or other dairy-free milk
• Fresh parsley for garnish

Instructions

1. Prepare the Potato Topping:
   Bring a large pot of salted water to a boil and add the cubed potatoes. Cook until tender, about 15 minutes. Drain and mash with olive oil and almond milk. Season with salt and pepper to taste. Set aside.
2. Cook the Filling:
   In a large skillet, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for another 1–2 minutes.
3. Add the Lentils and Broth:
   Stir in the cooked lentils, vegetable broth, thyme, rosemary, salt, and pepper. Simmer for 10–15 minutes, until the mixture thickens and becomes cohesive. Add peas during the last 5 minutes of cooking.
4. Assemble the Shepherd’s Pie:
   Preheat the oven to 375°F (190°C). Transfer the lentil and vegetable mixture to a baking dish. Spread the mashed potatoes on top, smoothing them out with a spatula.
5. Bake:
   Bake for 20–25 minutes, until the top is lightly golden. Garnish with fresh parsley and serve hot.

This lentil and vegetable shepherd’s pie offers a wholesome and satisfying dairy-free alternative to the traditional version. The combination of hearty lentils, vegetables, and creamy mashed potatoes creates a filling and comforting dish that will keep everyone coming back for more. It’s the perfect dish to serve on a Sunday, especially when you’re looking for a comforting, plant-based meal.

Vegan Cauliflower Tacos with Avocado Crema

These vegan cauliflower tacos are a vibrant and satisfying dish that’s full of flavor, texture, and spice. Roasted cauliflower seasoned with chili powder, cumin, and smoked paprika gives these tacos a smoky, savory profile. Topped with a creamy avocado crema and served with crunchy slaw, these tacos are the ultimate dairy-free delight for a Sunday evening meal.

Ingredients

• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup fresh cilantro, chopped

For the avocado crema:

• 1 ripe avocado
• 1/4 cup fresh lime juice
• 1/4 cup cilantro
• 2 tbsp water
• Salt to taste

Instructions

1. Roast the Cauliflower:
   Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread the cauliflower in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and crispy on the edges.
2. Prepare the Avocado Crema:
   While the cauliflower is roasting, blend the avocado, lime juice, cilantro, water, and salt in a blender or food processor until smooth and creamy. Adjust seasoning as needed.
3. Assemble the Tacos:
   Heat the tortillas in a dry skillet for 1-2 minutes on each side, or until warm and slightly crispy.
4. Serve:
   Assemble the tacos by placing roasted cauliflower in each tortilla, topping with shredded cabbage, carrots, and a dollop of avocado crema. Sprinkle with fresh cilantro and serve immediately.

These vegan cauliflower tacos are a perfect choice for a light yet satisfying Sunday meal. The smoky roasted cauliflower paired with the creamy avocado crema is a combination that will surely please everyone at the table. Plus, with a crunchy slaw and fresh cilantro, these tacos are bursting with vibrant flavors!

Dairy-Free Mushroom and Spinach Risotto

This creamy dairy-free mushroom and spinach risotto is a rich and comforting dish that’s perfect for a cozy Sunday dinner. The earthy mushrooms and tender spinach blend beautifully with the creamy texture of the Arborio rice. With a touch of garlic, white wine, and vegetable broth, this risotto is packed with flavor and will leave you feeling satisfied.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4 cups vegetable broth, kept warm
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• 2 tbsp nutritional yeast (optional for a cheesy flavor)

Instructions

1. Prepare the Risotto Base:
   In a large pan, heat olive oil over medium heat. Add the diced onion and garlic, cooking until the onion becomes translucent, about 3-4 minutes.
2. Cook the Mushrooms:
   Add the sliced mushrooms and cook for an additional 5-7 minutes, until the mushrooms release their moisture and become tender.
3. Add the Rice and Wine:
   Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted. Pour in the white wine and cook until most of the wine is absorbed by the rice.
4. Cook the Risotto:
   Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is tender and creamy, which should take about 20 minutes.
5. Finish the Risotto:
   Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted. Season with salt, pepper, and nutritional yeast, if using.
6. Serve:
   Serve the risotto warm, garnished with extra spinach or mushrooms if desired.

This dairy-free mushroom and spinach risotto is creamy and flavorful, without any dairy involved. It’s a fantastic option for a Sunday evening meal when you want something comforting but not too heavy. The combination of mushrooms, spinach, and Arborio rice creates a rich and satisfying dish that is sure to become a favorite in your dairy-free repertoire.

Lentil and Sweet Potato Curry

A hearty, comforting, and aromatic dish, this lentil and sweet potato curry is a perfect dairy-free entrée for a Sunday meal. Packed with tender lentils, sweet potatoes, and a blend of fragrant spices, this curry is rich in flavor and nutrients. It pairs beautifully with basmati rice or naan bread for a satisfying and wholesome dinner.

Ingredients

• 1 tbsp coconut oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 1/2 cups lentils (green or brown), rinsed
• 2 large sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1/2 cup chopped spinach (optional)
• Salt and pepper to taste

Instructions

1. Prepare the Base:
   In a large pot, heat coconut oil over medium heat. Add the onion, garlic, and ginger, cooking until the onion softens, about 5 minutes.
2. Add the Spices:
   Stir in the curry powder, cumin, and turmeric, and cook for 1-2 minutes, until the spices become fragrant.
3. Cook the Lentils and Sweet Potatoes:
   Add the lentils, sweet potatoes, coconut milk, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for about 25-30 minutes, or until the lentils and sweet potatoes are tender.
4. Finish the Curry:
   If using spinach, stir it in during the last 5 minutes of cooking. Season with salt and pepper to taste.
5. Serve:
   Serve the curry over basmati rice or with naan bread. Garnish with fresh cilantro or a squeeze of lime juice if desired.

This lentil and sweet potato curry is an ideal dairy-free entrée that is both nourishing and comforting. With its fragrant spices and creamy coconut milk, it provides rich, vibrant flavors and a satisfying meal. The lentils and sweet potatoes make this curry filling and perfect for a Sunday dinner that will leave you both full and content.

Chickpea and Spinach Stew

This hearty chickpea and spinach stew is a flavorful, wholesome dish perfect for a cozy Sunday meal. Packed with protein from chickpeas and vitamins from fresh spinach, this dish is rich in nutrients and full of savory spices. The base of garlic, onions, and tomatoes brings depth, while cumin and turmeric add warmth and complexity to the flavors.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 large tomatoes, chopped
• 4 cups fresh spinach
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions

1. Prepare the Stew Base:
   In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until the onion softens, about 4-5 minutes.
2. Add the Spices and Tomatoes:
   Stir in the cumin, turmeric, smoked paprika, and chopped tomatoes. Cook for another 3-4 minutes, allowing the tomatoes to break down and the spices to bloom.
3. Add the Chickpeas and Broth:
   Add the chickpeas and vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
4. Add the Spinach:
   Stir in the spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
5. Serve:
   Serve the stew in bowls, garnished with fresh cilantro. Pair with crusty bread for a satisfying meal.

This chickpea and spinach stew is a wonderful choice for a dairy-free Sunday meal, offering a balance of protein, greens, and flavorful spices. The hearty chickpeas and tender spinach make it a comforting dish, while the fragrant spices provide warmth and richness. Whether you serve it on its own or with a side of bread, it’s sure to be a hit at the dinner table!

Sweet Potato and Black Bean Enchiladas

These sweet potato and black bean enchiladas are a delicious, hearty, and dairy-free Mexican-inspired dish. Roasted sweet potatoes and protein-packed black beans are wrapped in soft corn tortillas, then smothered with a savory enchilada sauce. Topped with avocado and fresh cilantro, these enchiladas are perfect for a Sunday meal that’s flavorful, filling, and satisfying.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 2 cups enchilada sauce (dairy-free)
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. Roast the Sweet Potatoes:
   Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender and slightly crispy.
2. Prepare the Filling:
   In a bowl, combine the roasted sweet potatoes with the black beans. Season with salt and pepper.
3. Assemble the Enchiladas:
   Preheat the oven to 375°F (190°C). Lightly warm the tortillas in a dry skillet to make them pliable. Spoon the sweet potato and black bean mixture into each tortilla, roll them up, and place them seam side down in a baking dish.
4. Top and Bake:
   Pour the enchilada sauce over the rolled tortillas, making sure they are evenly coated. Bake for 20 minutes, or until the sauce is bubbly.
5. Serve:
   Top the enchiladas with sliced avocado and fresh cilantro. Serve with a side of rice or a simple salad for a complete meal.

These sweet potato and black bean enchiladas are a flavorful and satisfying dairy-free dish that’s perfect for a Sunday meal. The sweetness of the roasted sweet potatoes pairs perfectly with the savory black beans and enchilada sauce. With creamy avocado and fresh cilantro on top, these enchiladas are bursting with flavors that will leave everyone at the table satisfied!

Spaghetti Squash and Pesto

This spaghetti squash and pesto dish is a light yet filling dairy-free entrée that’s perfect for a Sunday dinner. The spaghetti squash, once roasted, forms long, noodle-like strands that are coated in a vibrant, nutty, and garlicky pesto sauce. It’s a simple yet elegant dish that is both satisfying and full of flavor, perfect for a cozy, plant-based meal.

Ingredients

• 1 medium spaghetti squash
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup pine nuts (or walnuts)
• 2 cups fresh basil leaves
• 2 cloves garlic
• 1/4 cup olive oil (for pesto)
• 1 tbsp nutritional yeast (optional for cheesy flavor)
• Lemon zest, for garnish

Instructions

1. Roast the Spaghetti Squash:
   Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 35-40 minutes, or until tender.
2. Make the Pesto:
   While the squash is roasting, make the pesto by combining the pine nuts (or walnuts), basil, garlic, olive oil, and nutritional yeast (if using) in a food processor. Blend until smooth and creamy, adding more olive oil if needed.
3. Scrape the Squash:
   Once the squash is roasted, use a fork to scrape the flesh, creating spaghetti-like strands.
4. Toss with Pesto:
   Toss the spaghetti squash strands with the pesto sauce until well-coated.
5. Serve:
   Serve the pesto spaghetti squash in bowls, garnished with lemon zest for a fresh finish.

This spaghetti squash and pesto dish is a simple yet satisfying dairy-free entrée for any Sunday dinner. The tender, noodle-like squash combined with the fresh, fragrant pesto sauce creates a deliciously light meal. Whether you serve it on its own or with a side of roasted vegetables, it’s a flavorful, plant-based alternative that will leave everyone full and happy!

Lentil and Vegetable Shepherd’s Pie

This lentil and vegetable shepherd’s pie is a hearty, comforting dish that is perfect for a Sunday meal. The rich lentil filling is combined with mixed vegetables in a savory gravy, all topped with a fluffy layer of mashed potatoes. It’s a delicious dairy-free version of a classic comfort food, packed with plant-based protein and fiber from the lentils and vegetables.

Ingredients

• 2 cups cooked lentils (or 1 can of lentils, drained and rinsed)
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup vegetable broth
• 1 tbsp soy sauce or tamari
• 1 tsp dried thyme
• 4 large potatoes, peeled and cubed
• 1/4 cup almond milk or other dairy-free milk
• 2 tbsp olive oil (for mashed potatoes)
• Salt and pepper to taste

Instructions

1. Prepare the Mashed Potatoes:
   Boil the peeled and cubed potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and mash with almond milk, olive oil, salt, and pepper until smooth. Set aside.
2. Cook the Vegetables:
   Heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5-7 minutes. Add garlic and cook for another minute.
3. Make the Lentil Filling:
   Stir in the tomato paste, cooked lentils, vegetable broth, soy sauce, peas, and thyme. Simmer for 10-15 minutes, allowing the mixture to thicken and become flavorful. Season with salt and pepper to taste.
4. Assemble the Shepherd’s Pie:
   Preheat the oven to 375°F (190°C). In a baking dish, layer the lentil and vegetable filling. Top with the mashed potatoes, spreading them evenly over the filling.
5. Bake:
   Bake for 20 minutes or until the top is golden brown.
6. Serve:
   Let the shepherd’s pie cool for a few minutes before serving.

This lentil and vegetable shepherd’s pie is a comforting, hearty dish that works perfectly for a dairy-free Sunday dinner. The savory lentil and vegetable filling pairs beautifully with the creamy mashed potatoes. It’s a satisfying and nutritious meal, making it an excellent choice for anyone looking for a warm, plant-based alternative to traditional shepherd’s pie.

Vegan Cauliflower Steak with Chimichurri Sauce

This vegan cauliflower steak with chimichurri sauce is a flavorful and visually stunning dish that makes for an impressive dairy-free entrée. The cauliflower steaks are roasted until golden and crispy, then topped with a tangy and vibrant chimichurri sauce made from fresh herbs, garlic, and vinegar. It’s a simple yet bold dish that is perfect for a Sunday dinner.

Ingredients

• 1 large head of cauliflower
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp red wine vinegar
• 3 cloves garlic, minced
• 1 tsp red pepper flakes
• 1/2 cup olive oil (for chimichurri)
• 1 tbsp lemon juice

Instructions

1. Prepare the Cauliflower Steaks:
   Preheat the oven to 400°F (200°C). Trim the leaves from the cauliflower and cut it into thick steaks, about 1-1.5 inches wide. Drizzle with olive oil, and season with salt and pepper.
2. Roast the Cauliflower:
   Arrange the cauliflower steaks on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
3. Make the Chimichurri Sauce:
   While the cauliflower is roasting, combine parsley, cilantro, red wine vinegar, garlic, red pepper flakes, and lemon juice in a bowl. Gradually stir in olive oil until the sauce comes together. Season with salt and pepper to taste.
4. Serve:
   Once the cauliflower steaks are roasted, drizzle the chimichurri sauce over the top and serve immediately.

This vegan cauliflower steak with chimichurri sauce is a light yet bold dairy-free entrée that’s perfect for any Sunday dinner. The crispy, roasted cauliflower steaks have a satisfying texture, while the vibrant chimichurri sauce adds a fresh, tangy punch. It’s a healthy and flavorful meal that’s sure to impress both vegans and non-vegans alike.

Mushroom and Spinach Risotto

A creamy, dairy-free mushroom and spinach risotto is the epitome of comfort food for a Sunday meal. This rich and savory risotto is made with vegetable broth, sautéed mushrooms, and fresh spinach. It’s cooked to perfection with Arborio rice for a luxurious texture, making it the perfect choice for a hearty yet elegant dairy-free entrée.

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups sliced mushrooms (cremini or button)
• 1 cup Arborio rice
• 4 cups vegetable broth, warm
• 1/2 cup dry white wine (optional)
• 2 cups fresh spinach
• 1/4 cup nutritional yeast (for cheesy flavor)
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions

1. Cook the Vegetables:
   Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes. Add the mushrooms and cook for 8-10 minutes, until browned and tender.
2. Add the Rice:
   Stir in the Arborio rice and cook for 1-2 minutes, allowing it to toast slightly. If using wine, add it at this point, stirring until absorbed.
3. Cook the Risotto:
   Gradually add the warm vegetable broth, about 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process for 20-25 minutes, until the rice is tender and creamy.
4. Finish the Risotto:
   Once the rice is cooked, stir in the fresh spinach and cook for another 2-3 minutes, allowing the spinach to wilt. Stir in nutritional yeast for a cheesy flavor and season with salt and pepper.
5. Serve:
   Spoon the risotto into bowls and garnish with fresh parsley. Serve hot.

This mushroom and spinach risotto is a luxurious, creamy, and satisfying dairy-free entrée that’s perfect for a Sunday dinner. The combination of earthy mushrooms, fresh spinach, and savory vegetable broth creates a rich and flavorful dish. With its creamy texture and comforting warmth, it’s sure to be a hit with everyone at the table!

Note: More recipes are coming soon!